prawn laksa recipe

Prawn Laksa recipe for the ultimate winter warmer

This Malaysian coconut curry soup is a dreamy dish to get you through a cold snap

  • 2 courgettes
  • 2 carrots, peeled
  • 1 tablespoon coconut oil
  • 200ml half-fat coconut milk
  • 300ml water
  • 1 lime
  • 1/2 teaspoon sugar
  • 10 large prawns (head and shell removed)
  • 1 small bunch of coriander, chopped
  • 2 boiled eggs
For the laksa paste:
  • 1 red chilli
  • 3 garlic cloves
  • 1cm piece of ginger
  • 1/2 onion
  • 1 stick of lemongrass
  • 2 tablespoons of meridian cashew butter 
  1. Place the laksa paste ingredients in a food processor and blend until smooth
  2. Using a vegetable knife, slice the courgettes and carrots into long noodle-like strands and set aside
  3. Head the coconut oil in a large saucepan over a high heat
  4. Add the laksa paste and cook for one minute
  5. Pour in the coconut milk and water, then add in the lime juice and sugar
  6. Bring this to the boil and immediately turn down to a gentle simmer
  7. Add the courgettes, carrots, and cook for around 2-3 minutes
  8. Sprinkle coriander in to the soup and season with salt and pepper
  9. Sliced the boiled eggs in half
  10. Divide the soup between two bowls, top with the eggs and serve

From James Haskell and Omar Mezaine’s Cooking for Fitness. Read our interview with rugby star James in our February issue of Time & Leisure: Clapham, Battersea & Fulham